Item #: 4649
Our Price: $18.59

Description & Details

June Taylor Meyer Lemon Marmalade - 8 oz - Berkeley, California

The Meyer lemon is a sweeter, more fragrant cousin of our everyday lemons (Eurekas and Lisbons). It is believed to be a cross between a lemon and either an orange or mandarin, and it is grown primarily in California.

Not too tart and not too sweet, the flavor of June Taylor's Meyer Lemon Marmalade is punctuated by chunks of Meyer lemon that are less bitter than most and a bit more complex in flavor. The balance of tartness, sweetness and bitterness is superb, especially with the more floral nose of Meyer lemons. Your breakfast will shine with the California sun when you taste this marmalade!

Serving Ideas
Meyer Lemon marmalade is wonderful on toast, scones, English muffins - you name it. It is especially good with corn bread; or tuck a spoonful into homemade corn muffins for a delicious surprise.

About the Producer
For June, everything starts with the fruit, or more accurately, fruits: she uses 50 to 60 different varieties in creating her products! Her fruit is organic, nearly all grown locally (in California), and she is passionate about high quality and excellent flavor, so if a particular fruit is having a substandard year, she will pass on it that season and try something else.

June has a relationship of trust with the farmers who produce fruit for her, and they understand her rigorous quality standards. She insists on small, completely hand-produced batches of her products. The process is involved and labor-intensive, but once you've tasted her preserves and marmalades, you may wonder why anyone does it differently. Even the lovely letterpress labels for her jars are applied by hand.

June specializes in heirloom and other forgotten fruits, those ignored by companies, large and small, whose product profiles are set in stone. The fruit is hand-cut and then cooked, quickly, to maintain maximum flavor. June adds only minimal amounts of sugar and only the fruit's natural pectin, basing her methods not on a formula but on taste and flavor, and so each batch is different. She would rather produce a soft-set marmalade in which the fruit shines through than meet an industrial, artificial expectation of how stiff it should be.

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